For the Love of Chicken

Turn a menu mainstay into menu must-haves with these rock-star chicken recipes

It's no surprise that the three most menued chicken dishes are chicken breast sandwiches, chicken wings and chicken tenders.* They're reliable and economical—but unfortunately, they can also be predictable. While great chicken dishes will win you new business and keep regulars coming back for more, it's not easy to surprise and delight diners who've seen every chicken dish under the sun.

We challenged the chefs at the Kraft Culinary Centre to come up with inspiring ideas for the three preparations that guests ask for time and again: chicken breast sandwiches, wings and tenders. Read on for their tips on leveraging flavour, texture and originality to deliver dishes that rise heads and beaks above the competition.

*Q3, 2013 Canadian MenuMonitor Technomic

A great chicken breast sandwich is the sum of its parts: the bread, the chicken and the accessories. They all come together to create a balance of flavour and texture in every bite. For the most impact, build interest in each component by making bold ingredient choices that speak to originality and freshness.

Say bye-bye to bland and dry with these suggestions from Kraft Foodservice corporate chef, Joseph Barin.

Marinate 8-24 hours to help hold in moisture and flavour

Cook to an internal temp of 165°F; chicken will be cooked through but still moist

If serving chicken breast sliced, let it rest for a few minutes before cutting into it

The party starts when the chicken wings come out. Served up hot, hotter or hottest (check out our Chicken Lollipops), they're all about the sauce—and this is the perfect opportunity to experiment with global spices. The most important thing is that the sauce is well-balanced and clings to the chicken wings for a flavour wallop in every bite.

Whiskey-Dunked Wings
Our chefs baked the wings, then deep-fried them until golden. They tossed them in a simple plus-two of Bull's-Eye Honey Smoke Barbecue Sauce, whiskey and molasses. "The sauce is beautifully balanced and caramelized, with just the right stickiness," says Chef Barin.

Chicken Waffle Tenders
With one extra step, our chefs turned a standard breaded chicken finger into a signature dish. Once deep-fried, the chicken is dipped in waffle batter, then fried again for a coating that's crunchy on the outside, but soft and chewy on the inside. "It's like carnival fare," says Chef Barin.